Go Back
Print
Recipe Image
Notes
Print
Pin
Citrus Vanilla Freeze (GF)
Recipe from Betty Crocker.
Course
Dessert
Servings
15
Ingredients
1
box
Betty Crocker Gluten Free yellow cake mix
1/2
cup
Pecans
finely chopped
3/4
cup
butter
softened
1
quart
vanilla ice cream
softened slightly
1
quart
citrus sherbet
softened slightly
1
cup
Cool Whip
1/4
cup
Pecans
chopped
Instructions
Preheat oven to 350 F.
Line 13x9” pan with foil leaving one-inch overhanging on two opposite sides.
In a medium bowl, stir together cake mix and pecans.
With a pastry blender or fork, cut in butter until mixture is crumbly.
Lightly press in bottom of foil-lined pan.
Bake 15 to 20 minutes or until set and just beginning to brown. Let cool completely.
In large bowl, fold sherbet into ice cream just until partially blended for marbled design. Spoon and spread over cooled crust.
Cover; freeze until firm, at least 4 hours.
Using foil handles, remove dessert from pan to cutting board 10 minutes before serving. Peel back foil and cut into 15 pieces.
Top each piece with Cool Whip and sprinkle with pecans.
Notes
Nutrition information: 226 calories; 16.6g fat; 94mg sodium; 19.4g carbohydrates; 1.4g protein.